Diedrich Analysis by Doris Garrido
A clean cup of coffee with orange blossom, berries, peach and tropical fruits, a sweet and floral coffee that I recommend taking while it lasts, this is an impeccable coffee from Ethiopia Yirgacheffe Dumerso.
The last few months I have been intrigued by the density in various African coffees I was roasting, and in my last few roasts I set the goal of keeping the juiciness in the coffee by doing short roasts. What I mean by this is using moisture as much as I can during Maillard looking to find the fruity flavors. I have succeeded in many cases, of course in some others I have gotten too far and ended up deleting the good floral flavors, but for Ethiopia Yirgacheffe this worked well!
As usual I believe that there's always room to improve a profile and this is also the case, I’ll explain why; bear with me. I roast this Yirgacheffe in 7:46 minutes, a short roast for me. I have spent 47.55% on the drying phase, 35.18% on Yellowing and 17.21% of the roast in post development. As for my gas, I started with a 100% charging temperature of 431F. (5.5 lb. batch) The turning point started at minute 1:22 / 196.8F. On my last few roasts, I have taken gas decisions by watching exhaust temperature, and bean rate of rise, and in this roast, I start lowering at minute 3:16 when my exhaust reaches 434F and bean rate of rise of 50/60 seconds.
Then I lowered the gas to 30% at minute 4. The temperature started dropping and it was time to start adding air flow, first 50% but almost immediately to 100%. And here is where I would make some changes. I have been experimenting with air lately and I wanted to start air at this stage in the middle of Maillard with this idea in my mind of keeping the moisture to the last minute. In some cases, it works, but I feel that adding air even before color change it may turns into a smooth and cleaner coffee, I will not say that this one was not, on the cupping table it tastes floral and clean, but I have been brewing it on a V60 and I am quite sure with that improvement will show up on the final cup.
For the final phase of roasting, coffee cracked loud and clear at 382.9F, starting with a couple of cracks but getting louder soon. 1:21 seconds for post development and dropped it at 396.2F.
As a unanimous decision, this coffee entered the crown jewel program right away and we could not let it pass without serving it as espresso here at The Crown, you will find it on the menu in the following weeks, do not miss it.
